Enjoy Your Winter Salads Because Spring Salads May Be Late This Year.

I received some bad news at the supermarket the other day. After going to three stores searching for fresh fennel bulb and not finding a single one, I asked a produce manager if he had any. He told me that fennel was going to be sparse this season because of frosts in California that damaged many crops.

Seeing my obvious disappointment, he said, "But we just got some artichokes in. Do you like those?"

"I love artichokes," I said, feeling suddenly uplifted.

He walked me over to the next aisle, and pointing to the large bin of artichokes, said proudly, "Here they are! Take your pick."

It didn't look promising. The outer leaves of the artichokes were covered in white spots. Many had angry brown streaks running up the leaves. I picked one up and gently squeezed it. It was spongy instead of firm.

"Aren't those white spots and brown streaks signs of frost damage?" I asked the manager.

"Um, yeah, but really, they're not that bad," he said sheepishly, then walked away.

So I didn't end up with either fennel or artichokes. Curious about these frosts, I decided to do a little research about California crops when I got home. Here's what I discovered: Heavy rains and freezing temperatures in January destroyed many avocado farms, which will lead to smaller crops and higher prices at the market. Unseasonably cold weather has  cost many farmers corn and lettuce crops. More concerning is a white mold that is attacking several California crops including lettuce, broccoli and cauliflower.

It seems this spring will be difficult on farmers and consumers alike. So in the meantime, enjoy your reasonably priced, tasty winter produce including greens, squash, root vegetables and apples.

Spinach and apples are in abundance right now, so try this colorful winter Spinach and Apple Salad with Cranberry-Maple Dressing. Flavor contrasts are the key to this salad's success: sweet spinach and tart Granny Smith apples are doused with a rich dressing made from sweet maple syrup, mouth-puckering cranberries and tangy apple cider vinegar.

It may not sing spring, but it will sure brighten any dreary winter's day.

Spinach and Apple Salad with Warm Cranberry-Maple Dressing
Makes 4 main or 8 side servings
Printable recipe.

Salad:
12 cups fresh spinach (about 16 ounces)
1 large Granny Smith apple, thinly sliced with skins on and doused with lemon juice
1/4 cup lightly toasted pecans or walnuts, coarsely chopped (optional)

Vinaigrette:
1 cup fresh or unthawed frozen cranberries with 6 tablespoons water
3 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. In a large bowl, toss spinach and apples.

2. In a small pot over medium-high, add cranberries and water. Cook until they begin to pop. Let cool. Meanwhile, in a small bowl, whisk oil, vinegar, maple, salt and pepper. Pour into a small food processor with cranberries in water and puree. It's OK if it's a little lumpy.

3. Pour still-warm dressing over the salad, and toss well. Sprinkle with chopped nuts.

Here are more exciting winter salad recipes you might enjoy:
Roasted and Stuffed Pear Salad recipe from eat.make.read.
Frisee and Cara Cara Orange Salad recipe from Food Blogga
Roasted Purple Cauliflower and Arugula Salad recipe from Food Blogga
Raw Kale and Citrus Salad with Pumpkin Seeds recipe from Dani Spies
Winter Chicken Salad with Blood Oranges and Apples recipe from Stacey Snacks
Shaved Celeriac, Radish and Pecorino Salad with White Truffle Vinaigrette recipe from The Nourish Network

Rich, Spicy, Velvety Butternut Squash and Chestnut Soup

Last week I admitted being overly zealous upon spotting the first canned pumpkin of the season. You know, buying six or eight cans of the stuff in October only to have it collecting dust in my pantry in February.

Here's what I didn't tell you: Sitting next to those cans of pumpkin are three boxes of vacuum-sealed chestnuts. After waiting weeks for the them to show up at Trader Joe's last November, I bought four boxes. Then my mom sent me four more in a Christmas care-package. Eight boxes of chestnuts is too much for anyone.

Chestnut stuffing is a decidedly Thanksgiving-only food, so over the last few weeks, we've enjoyed savory chestnut pancakes, easy pasta with chestnuts, pancetta and marsala wine, and lots of butternut squash and chestnut soup. With 20 chestnuts per batch, this soup is ideal for using up those leftover chestnuts. You'll love the scents of spicy cinnamon, nutmeg and fresh sage wafting through your kitchen as the soup bubbles away, but not as much as you'll love the creamy texture and rich, soothing flavors. Although this soup is delicious the day it's made, it's even better the next day and makes tasty leftovers.

I actually have three more large butternut squash sitting on my counter top waiting to be used. Maybe I should go to Trader Joe's and see if they have anymore chestnuts.

Velvety Butternut Squash and Chestnut Soup
Serves 6-8
Printable recipe.

1 (1 1/2-2 pound) butternut squash (about 4 cups cooked)
2 tablespoons olive oil, divided, plus a little for brushing the squash
1 yellow onion, diced (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 carrots, peeled and chopped (about 1 cup)
4 cups water low-sodium vegetable broth
8 ounces of bottled or vacuum packed chestnuts (about 20 chestnuts or 1 cup)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon chopped fresh sage, plus extra for garnish
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whole milk (or half milk, half cream)
1 tablespoon butter at end

1. Position a rack in the center of the oven, and preheat to 400 degrees F. Slice butternut squash in half. Scoop out the seeds and discard. Brush the flesh with a little bit of olive oil. Roast flesh side down on an aluminum foil-lined baking sheet for 40-45 minutes or until tender when pierced with a fork. Let cool slightly before scooping out flesh. Discard skin.

2. In a deep pot over medium heat, warm oil. Saute onions, celery and carrots for 5-7 minutes, or until softened and lightly browned. Add the cooked squash and broth. Bring to a boil, then reduce to low, and cook for 5-7 minutes. Add chestnuts, cinnamon, nutmeg and sage. Turn off heat, and let cool 5-10 minutes before pureeing.

3. Working in batches, puree the soup in a blender until smooth and return to the pot over low heat. Add the milk and salt and pepper, and stir occasionally until the soup is thoroughly heated, about 10 minutes. Just prior to serving, stir in 1 tablespoon butter to the soup for added creaminess and depth of flavor. Taste it. Add salt and pepper as necessary. Garnish individual servings with fresh herbs, if desired.

You might also enjoy these recipes featuring chestnuts:
Italian Lentil and Chestnut Stew recipe from Mostly Eating
Creamy Cauliflower and Chestnut Soup recipe from Food Blogga
Brussels Sprouts with Chestnuts and Pancetta recipe from Angie's Recipes
Rigatoni with Chestnuts, Pancetta and Marsala Wine recipe from Food Blogga
Duck Tagine with Chestnuts recipe from Hunter, Angler, Gardener, Cook

Got Leftover Canned Pumpkin? Make Chocolate-Chip Pecan Pumpkin Muffins

Halloween, Thanksgiving and Christmas are all long past, yet I still have two big cans of pureed pumpkin in my pantry. I'm not surprised. I do the same thing every October. Upon spying the end aisle display of canned pumpkin, molasses and brown sugar, I become giddy. With visions of festive holiday pumpkin pie, pillowy soft pumpkin spice cookies and maple spiked pumpkin bread pudding clouding my judgement, I put at least six, sometimes eight, cans in my carriage. Then I'm happy. That is, until February rolls around.

Pumpkin pie in February is just wrong. Pumpkin cookies are decidely autumn treats best paired with mulled apple cider. Pumpkin bread pudding wears out its welcome by December. So what's a girl to do with all that remaining canned pumpkin? Make muffins. For some reason, pumpkin muffins taste right anytime from October to March. Just don't eat them in April. It's unseemly.

Chocolate Chip-Pecan Pumpkin Muffins
Makes 6 jumbo or 12 regular muffins
Printable recipe.

This is an adaptation of my mom's pumpkin muffin recipe. I used pecans instead of walnuts and added chocolate because, well, because it's chocolate. Oh, and Jeff asked me to mention that these muffins are even better with a generous smear of peanut butter or Nutella. 

1/3 cup canola oil
1 cup sugar
2 large eggs
1/2 cup black strap molasses
1 cup canned pumpkin (not pie filling)
2 cups all-purpose flour or white whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chopped pecans
1 cup semi-sweet chocolate chips

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a muffin tin with cooking spray.

2. In a large bowl combine oil, sugar, eggs, molasses and pumpkin. Stir well. In a separate medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Add slowly to the oil mixture, stirring well until flour is thoroughly dissolved. Gently stir in pecans and chocolate chips. Pour batter into the prepared muffin tin.

3. Bake for 18-20 minutes, or until the tops are lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Transfer to a wire rack to cool for 5 minutes before removing.

You might also enjoy these recipes for baked goods featuring pumpkin:
Spiced Pumpkin Cupcakes recipe from Annie's Eats
Pumpkin Scones with Spiced Glaze recipe from Brown Eyed Baker
Pumpkin Bread Pudding with Maple and Pecans recipe from Food Blogga
Gluten-Free Pumpkin Cake with Maple Icing recipe from Gluten-Free Goddess
Low Sugar, Whole Wheat Pumpkin Muffins with Pecans recipe from Kalyn's Kitchen
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans recipe from Food Blogga

Brownie Cookies from Debby Maugans's Book, Small-Batch Baking for Chocolate Lovers

Whether you live alone, are watching your calories, or simply don't want to bake a batch of 48 cookies when all you really want is one or two, you should consider treating yourself to a copy of Debby Maugans's cookbook, Small Batch Baking for Chocolate Lovers, a scrumptious follow-up to her successful 2004 cookbook, Small Batch Baking.

Before delving into 100+ enticing recipes for cakes, cookies, muffins, pies, tarts, puddings and scones, Maugans shares many useful tips for successful baking. She teaches you how to properly measure and store ingredients, how to use your traditional bakeware for small-batch baking and even how to recycle cans into baking tins. Yes, she bakes lovely little cakes in cans and encourages you to do the same.

Maugans doesn't simply take traditional dessert recipes and halve or quarter them. She presents meticulously calculated recipes with measurements such as "1 cup plus 1 tablespoon all-purpose flour" and "1 tablespoon well-beaten egg." (Keep in mind that if you've never done small-batch baking, you'll have to get used to working with these pared down measurements and to storing leftover ingredients in the fridge.)

Chocolate purists will take comfort in classic recipes such as Chocolate Sugar Cookies and Chocolate Cherry Bread, while daring chocolate seekers will revel in Maugans's inspired White Chocolate Lemon Creme Brulee and Superrich Coconut Cream Hot Chocolate. Despite the recipes' tantalizing names, most chocolate lovers will wish that the book had more photos. (There are 16 color photos in total.)



So far I have made three recipes from Maugans's book and am smitten with her crackly-on-the-outside, chewy-on-the-inside Brownie Cookies. Think of them as the love child of brownies and chocolate chip cookies. I don't need to tell you that they should washed down with a tall glass of milk.

As Maugans says, with this book in your kitchen, "There will be no leftovers to lure you into overindulging, but you may be tempted to bake a different chocolate treat every day."

                                             Cookbook Give-Away!

Would you like to win a copy of Small-Batch Baking for Chocolate Lovers? Just leave a comment on this post, and I'll announce a winner on Thursday! Tweet about this post or mention it on Facebook, and you'll increase your chances of winning. Good luck!

Brownie Cookies
Makes 7 cookies
Printable recipe.

2 ounces semisweet chocolate, chopped
1 1/2 tablespoons unsalted butter
1/4 cup firmly packed light brown sugar
1 tablespoon well-beaten egg
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking soda
Pinch of salt
1/4 cup all-purpose flour

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.

Place the chocolate and butter in a medium, microwave-safe bowl; microwave on medium power until soft, about 1 1/2 minutes. Stir until smooth. Stir in the brown sugar; whisk in the egg, vanilla, baking soda, and salt until well blended. Stir in the flour. Cover and refrigerate until the dough is firm, about 30 minutes.

Spoon the dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Bake until the cookies have puffed them flattened, about 14 minutes. Transfer to wire racks to cool.

You can buy Small-Batch Baking for Chocolate Lovers (St. Martin's Press, 2011) online or wherever books are sold. In full disclosure, this review copy was gratis from the publisher.

Make Escarole and Parmesan Risotto Before You Fly

Before I leave my house for a trip, I have to use up all of the food in my refrigerator. If I don't, I'll be wracked with guilt, or worse. Like the time I had a full-blown panic attack somewhere in the blue skies over Arizona because I had realized that I had forgotten to use up the last half of a head of radicchio.

So prior to leaving for New Orleans recently, I made sure to use up all of the produce, meat and dairy in my fridge well before I even boarded the plane in San Diego. That's how I ended up making this Escarole and Parmesan Risotto.

The night before we left, I opened my crisper drawer to find a lonely head of escarole. Since I didn't have any cannelini beans, I knew escarole and beans was out, so I did what any good Italian would do and carbed up with risotto.

Whether you love making risotto or become short of breath at the mere thought of all that stirring, you might like to check out my NPR article, "Taking The Risk Out Of Risotto." I show you how to make perfect risotto every time without constantly stirring. I also share  recipes for Autumn Risotto with Apples, Pancetta, and Sage, Risotto with Broccoli Rabe and Sun-Dried Tomatoes and Pumpkin Pie Risotto with Candied Pecans.

Oh, and you might like to know that my trip to New Orleans was turbulence-free.

Escarole and Parmesan Risotto
Makes 4 servings
Printable recipe.

3 1/2 cups regular or low sodium vegetable broth
2 teaspoons butter, plus 1 tablespoon
2 teaspoons olive oil, plus extra for drizzling
1 shallot, diced
1 cup arborio rice
1/2 cup dry white wine
4-5 packed cups escarole, thinly sliced, divided
The zest and juice of 1/2 of a medium lemon
3/4 cup grated Parmesan cheese, plus extra for garnish
Salt and freshly ground black pepper, to taste

1. In a large saucepan over medium heat, bring broth to a simmer.

2. For the risotto, heat 2 teaspoons butter and 2 teaspoons olive oil in a wide, shallow, heavy-bottomed saucepan over medium heat. Add diced shallot and saute 3 minutes, or until tender and translucent. Add the rice and toast for 1 to 2 minutes, or until slightly translucent. Add the wine and stir until it has evaporated. Add 3 cups escarole and a couple of pinches of salt and freshly ground black pepper. Stir well. Cook the risotto at a slow simmer, adding heated broth a half-cup at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more. Use slightly more or less broth as needed. Continue cooking in this manner for 18 to 20 minutes. Near the end of the cooking process, stir in the remaining escarole and lemon zest and juice; season with more salt and black pepper. Taste the risotto — it should be creamy and thick. It's best al dente, which means it should be fully cooked, yet still retain some firmness when you chew it.

3. When the risotto is cooked, turn off heat and stir in 1 tablespoon of butter and 3/4 cup grated Parmesan cheese. Season to taste with salt and freshly ground black pepper. Serve risotto on warm plates and sprinkle with extra grated cheese and, if desired, a drizzle of extra virgin olive oil. Serve immediately.

Here are more delicious risotto recipes you might enjoy:
Lobster Risotto recipe from Food Blogga
Winter Risotto recipe from Proud Italian Cook
Risotto with Swiss Chard recipe from The Way the Cookie Crumbles
Butternut Squash Risotto with Seared Scallops recipe from gourmet traveller
Sweet Potato and Spinach Risotto recipe from Two Peas and Their Pod

Mac n' Cheese Meets Sausage and Peppers

After returning from a two-week holiday stay with family in Rhode Island, Jeff and I were in a bit of a funk. San Diego suddenly seemed too quiet, too sunny, too bland. We missed the crunch of snow beneath our feet, the hearty bowls of quahog chowder and the sight of a pink and orange Dunkin' Donuts on every street corner. More than anything, we missed the accents.

"You want sugah in your cawfee?"

"Hey, Joe, we got any more baked, stuffed lobstahs in the back?"

"How much rigawt cheese you want?" (That's ricotta in case you didn't know.)

But my personal favorite, which you'll hear most commonly at Italian delis, is, "Yeah, give me a sossig and peppiz."

Sossig and peppiz. It's one of the ultimate Italian-American comfort foods. Sweet or hot Italian sausage is pan-fried with onions and peppers and stuffed into a long Italian roll. Melted provolone or mozzarella is optional.

Since we were really missing home, we feared that sossig and peppiz alone wouldn't be enough. We needed more solace, specifically in the form of pasta. Hence today's recipe: Italian Sausage and Peppers Macaroni and Cheese. 

Spicy hot Italian fennel sausage, onions and red bell peppers are sauteed until browned and glistening. Then they're tossed with chewy lined penne and drowned in a soothing cream sauce made with Italico cheese. 

Like mozzarella, Italico is a mild, slightly sweet and tangy semi-soft cheese that turns irresistibly gooey when it melts. It was destined for macaroni and cheese, grilled cheese sandwiches and pizza. It's also one of the cheeses used for the Wisconsin's Milk Marketing Board's second annual 30 Days, 30 Ways with Macaroni and Cheese blog, in which I'm participating. 

Just so you know, the sossig and peppiz mac n' cheese did the trick. Jeff and I have been feeling much better, though we still miss seeing Dunkin' Donuts.



Italian Sausage and Pepper Macaroni & Cheese
Makes 6-8 servings
Printable recipe.

2 teaspoons olive oil
1 medium yellow onion, chopped
1 pound hot fennel Italian sausage, removed from the casing 
1 medium red bell pepper, diced
1 pound lined penne
8 tablespoons butter
6 tablespoons flour
6 cups whole milk
4 cups (16 ounces) Italico cheese, grated
1 teaspoon crushed red pepper flakes
A few shakes of salt and black pepper
1/4 cup fresh basil, thinly sliced
1/4 cup fresh flat-leaf parsley, thinly sliced

1. Preheat oven to 350°F. Coat a 9x13-inch baking dish with butter or cooking spray.

2. In a large skillet over medium-high heat, warm olive oil. Add onion and saute 3 minutes or until softened. Add sausage and cook for 8-10 minutes or until browned all over and no longer pink.  Add red bell pepper and cook 2 minutes until softened.

3. Cook pasta in salted water, about 2 minutes short of being fully cooked; it will finish cooking in the oven. Drain the cooked pasta, but do not rinse.

4. Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking continuously until it reaches a boil. Reduce heat and simmer for 5-7 minutes, or until thick and bubbly.

5. Add cooked sausage and pepper mixture, Italico cheese, cream sauce, crushed red pepper flakes, salt, black pepper, basil and parsley. Stir well. Pour into prepared baking dish. Bake for 30 to 35 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges.


For more delicious macaroni and cheese recipes, check out http://www.30days30waysmacandcheese.com/.

You might also enjoy these cheesy pasta recipes from Food Blogga:
Heaven-Sent Macaroni and Cheese (with Gruyere cheese)
Italian Macaroni and Cheese with Pancetta (with Fontiago Cheese)
Orange Cauliflower Mac 'n Cheese (yes, it's healthier and good)
Light and Creamy Parpadelle with Mascarpone Cheese and Broccolini

Game On! 11 Awesome Super Bowl Sunday Party Recipes.

Something strange may occur this Super Bowl Sunday: The game might actually be better than the commercials. Not possible, you say. Yes, it's true. It's hard to beat this year's match up between the brawny Pittsburgh Steelers and the clever Green Bay Packers. But no matter how good the game is, it should never be better than the food. So to ensure that doesn't happen, here are some game-winning Super Bowl party recipes for you.

Blue 28! Blue 28! Hut! Bacon Guacamole! The ruling on the field stands: Every Super Bowl party must have guacamole. In fact, this Super Bowl Sunday, over 8 million pounds of guacamole will be eaten. Make sure yours has bacon in it. This Bacon Guacamole recipe is from my book, Recipes Every Man Should Know, which Monica Bhide featured on her tasty blog, A Life of Spice. Run down the field to get the recipe! Photo by Sala Kannan of www.veggiebelly.com.



Since the average Super Bowl party has 17 guests, chances are good that there will a vegetarian or vegan at yours. Don't fret. Make my lively Spicy Black Bean Dip which is also found in Recipes Every Man Should Know.



When it's third and two, guests are gonna need something to gnaw on to release their nerves. Make them classic Buffalo Wings with Blue Cheese Dressing.



For some scrumptious play action pass, try my sticky, sweet, spicy Maple-Beer-Chili Chicken Wings.



With millions of Americans ordering pizza on Super Bowl Party, don't wait in line. Make your own. It's easy and tastes so much better, especially when made with booze, as in this Tequila-Lime Shrimp Pizza.



Throw a deep pass to the vegetarians again. Make them this Whole Wheat Veggie Pizza. But be warned: It's so good, they may have to tackle the carnivores who will no doubt try to intercept the pass.



Like a hulking 320-pound defensive lineman, every Super Bowl party needs a big, bad bowl of chili. Here's yours: Boozy Beef Chili, which is also found in Recipes Every Man Should Know.



Your guests are gonna need something to sop up the juices of the chili, so make a batch of super fast, super easy, super delicious Beer Bread, also from my book, Recipes Every Man Should Know.



Despite three and half hours of endless gorging, your guests will not turn down dessert, especially when you serve them my salty, sweet, chewy Maple Bacon Chocolate Chip Cookies.



If some of your guests throw a red flag at chocolate and bacon cookies, then hand off a Gingersnap Cookie instead.



If you don't feel like baking, then make Real Beer Floats, also found in Recipes Every Man Should Know. Yeah, that's right. Beer and ice cream. They're like a victorious Hail Mary pass that wins the game with two seconds to go.

With this playbook in hand, you're guaranteed a winner at your Super Bowl Sunday party.